Curry Chicken Breast Tenders

For cooks who crave the savory, mouthwatering curry spices, but don’t have the time for all the chopping, simmering and marinating, our Curry Chicken Breast Tenders are a dream. Lean strips of chicken tenders come freshly prepared in a marinade of warm, traditional curry spices. All you have to do is cook them up. In minutes, you’ll be ready to create a variety of curry dishes. Grill and mix the tenders with some diced celery, dried cranberries and mayo for a curry salad that nestles nicely in a focaccia bun or sits boldly atop a bed of greens. Add cashews and serve the deliciously spiced chicken warm over rice. It’s easy to make all of your curry chicken creations come to life, and at only $3.99 per pound, you don’t just get convenience and flavor, you also get good value.

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Reviews (5)

You might as well pour salt down your throat...

byerika1026, February 11, 2008

I was excited to make these curried tenders. I simmered them with some rinsed and drained garbonzo beans to serve over some basmati rice. They were so salty that they were inedible. My mistake... I should have read the sodium content before purchasing them. I will stick with the korma or masala simmer sauces as I find them much less salty.

Too Strong

bypa@nstpr.com, February 14, 2008

I'm a HUGE curry fan and these little bites were just too concentrated with flavor to be enjoyable. I think if I ever buy them again, which is doubtful, that I'd simmer them in coconut milk, or something similar, to dilute the intense flavors.

Love these!

bycarriex3, February 22, 2008

Last night they were cooking these at my TJs--they recommended simmering these with 1/2 c. coconut milk and 1/2c. chicken broth or water.
I made it at home, served over TJs lentils mixed with multigrain pilaf.
Absolutely wonderful!!!

Uninspiringly and disappointingly salty..

bySBakall, September 30, 2008

These sounded like they would be yummy, but after preparing them (simmered in lite coconut milk, cherry tomatoes, potatoes slices, cauliflower and raisins), all I could taste was salt. This was so salty that even the potatoes & cauliflower were salty and I added no salt to this dish while it was cooking. Definitely not one of their better creations.

REALLY good!

byyiyi41, August 7, 2009

At first I was a bit skeptical about curry in a bag but I cooked it that night and served it over some TJ's frozen white rice (cooked of course!) and the dish was awesome! I mean, it actually tastes like chicken curry you'd get at an Indian or Thai restaurant.

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